Mushroom Barley Salad

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READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a dry frying pan on medium heat put in barley for approximately 3-10 min until it gets a beige color.
  • Then in a medium sauce pan bring barley, water and salt to a boil. Cover reduce heat and simmer until barley is barely tender about 25 minute.
  • At 20 min with a fork stir in carrots. Cover for the remaining time (5 min) until water is mostly absorbed is squeaky tender and carrots crisp but tender.
  • Check near end of cooking time to see if pot needs more boiling water.
  • Drain in a sieve.
  • Dressing:.
  • In a large bowl, whisk together vinegar, oil, mustard. Basil, salt and pepper.
  • Add barley and carrots and toss with a fork to mix.
  • Make ahead. Cover and refrigerate for up to 1 day.
  • Next day add mushrooms, green onions, red pepper, corn, celery and parsley toss to combine.
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